FOR THE PEPPER SAUCE
2 red bell pepper -- roasted
1/3 cup shallot -- chopped
1 clove garlic
1 tbsp sherry vinegar
3/4 cup seafood stock
1 tbsp dried basil
FOR THE CILANTRO PESTO
2 tbsp walnuts -- chopped
2 cloves garlic -- peeled
1 1/2 cup fresh cilantro leaves
1/4 cup seafood stock
3 tbsp lemon juice
8 oz pasta -- bow tie shaped
1 lb scallops, large
4 tbsp blackening seasoning
1 tbsp paprika
1 tsp dried thyme
1/2 lemon
Directions
Note: Seafood Stock can be made from fish-flavored bouillon cubes,
available in most supermarkets.
Bring a large pot of water to a boil over high heat.
In the meantime, make the pepper sauce. Put the roasted peppers,
shallots, garlic and vinegar in a blender and puree until smooth. Add
1/2 cup of the seafood stock and the basiland mix until blended.
Transfer the mixture to a small saucepan, cover, and warm over the
lowest heat setting.
For the cilantro pesto, put the walnuts, garlic and cilantro in the
bowl of a food processor. Turn the machine on and add 1 tablespoon of
the seafood stock through the feed tube. Drizzle in the lemon juice
to form a paste. Transfer the contents of the food processor to a
small mixing bowl and whisk in another 3 tablespoons of the stock.
When the water comes to a boil, add the pasta to the pot. Cook for 8
to 10 minutes, to desired tenderness. Drain.
Dust the scallops with the blackening seasoning, paprika and thyme.
Heat a heavy frying pan for 2 to 3 minutes over medium heat. Spray
the pan with vegetable oil. Add the prepared scallops and sear them
for 2 minutes on each side. Reduce the heat to low and squeeze the
lemon over the scallops. Cover and cook for 5 minutes, until the
scallops are firm.
Return the drained pasta to the pot. Over low heat stir in the
cilantro pesto.
Divide the pasta among 4 bowls. Place 4 scallops on top of each and
pour the pepper sauce over the scallops.
Fat per serving= 4.0 grams Calories per serving= 314 IN THE
KITCHEN WITH ROSIE by Rosie Daley
Recipe By :
Servings: 4 servings
Bow Tie Pasta With Blackened Scallops-Daley Recipe brought to you by Recipe Ideas
Categories: Fish; Italian; Pasta; Scallop; Seafood
The History of Recipes
It is possible to read the history of meal recipes far back into the far past, certainly as far as ancient Egypt, and quite possibly further than that. However, in the main part, these old records were just simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
In fact, the most ancient recipe discovered, according to experts in ancient history are some clay tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful and blissful. Progressing into Roman times around 25BC a roman called Apicius created a collection of documents which described recipes enjoyed by the Romans. In his scrolls, Apicius describes how the roman meals were split into appetizers, main meal and dessert, a very modern way of dining. He also recounts how the cooks of Roman times made use of a good variety of spices and herbs, including some that we all recognise such as basil, fennel and dill. Later on in the 1400s, people returning from the crusades brought us many new spices and herbs from the holy land, including spices like coriander, parsley, and rosemary. These new herbs and spices created an eruption in recipe manuscripts, the majority of which are kept safe in private libraries. By the advent of the twentieth century, cookery books are increasing in popularity mostly due to better eduction, people having increased leisure time and a general increase in wealth. The introduction of the TV gave us celebrity chefs and the recipe books that accompanied them. And that neatly brings us to the present day and the internet revolution, allowing everybody to search through thousands of recipes such as those found on this site. |
We hope you enjoy this Bow Tie Pasta With Blackened Scallops Daley recipe.
